Pineapple-Maple Ice Cream

[nightscotsman]

Pineapple-Maple Ice Cream

• 
  

Maple Poached Pineapple

• 1/2 ripe pineapple
  
• 1 c maple syrup (grade A dark amber)
  

Pineapple-Maple Ice Cream

• 1/2 c coarsely chopped TOASTED pecans
  
• 2 c heavy cream
  
• 1 c whole milk
  
• 1-1/4 c poaching liquid from the maple poached pinapple
  
• 1-1/2 c maple poached pineapple
  

For the Maple-Poached Pineapple

Cut off pineapple skin and eyes, slice in quarters lengthwise. Remove woody core and slice each quarter in half vertically. Cut each slice into 1/2 inch chunks. Bring maple syrup to boil in heavy saucepan. Add half of the pineapple and bring back to a boil. Remove from the heat, cover and let steep, stirring occasionally, until cool. Drain pineapple well and reserve liquid. Refrigerate pineapple and syrup separately. (if you like, you can use 2 cups of syrup and poach all the pineapple - it's really good over waffles or pancakes, or just eaten right out of the container)

For the Ice Cream

Put poaching liquid in a medium saucepan and bring to a boil. Reduce syrup to 1/2 cup then add cream. This may cause the syrup to solidify - just continue to heat and stir until everything is melted together. When mixture is smooth, remove from heat and add milk. Chill thoroughly.

When you are ready to process the ice cream, cut pineapple into 1/2 inch cubes and put in a container large enough to hold finished ice cream - place in freezer to chill. Process the cream mixture in ice cream maker to the consistency of soft ice cream. spoon into container with pineapple, add chopped pecans and stir together. Freeze until firm.

Keywords: Intermediate, Dessert, Fruit, Vegetarian, Ice Cream Maker

( RG213 )